Finless Eel with Vermicelli Soup

  • 黃鱔粉絲湯

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  • Finless eel 1.4 lb

  • vermicelli 2 small Pack

  • ginger 2 slices

  • spring onion 1 stalk

  • parsley 1 stalkMarinade

  • light soy 1/2 tbsp

  • cornflour 1/2 tbsp

  • pepper pinch

  • sugar pinch


  • salt 1/2 tsp

  • light soy 1 tsp

  • sesame oil pinch

  • pepper pinch


  1. Debone eel. Scald in hot water to remove sticky stuff. Wash and cut into thick shreds. Marinade.
  2. Soak vermicelli in water until tender.
  3. Saute spring onion and ginger. Add vermicelli to stir fry for a while, then sprinkle with wine. Stir in seasonings. Bring 4 cups of water to the boil. Put in eel. Simmer for 8 minutes until cooked. Remove the ginger and spring onion. Season to taste and add parsley. Serve.

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Finless Eel



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